Mushroom Free Blueberry Lemon Date Truffles
These little no-bake bites pack a serious punch of bright, fruity flavor — chewy Medjool dates and dried blueberries blended with fresh lemon zest and juice create a naturally sweet, tangy base that tastes far more indulgent than the ingredient list suggests. A touch of Ceylon cinnamon and ground ginger adds just enough warmth to keep things interesting, while coconut flour and melted coconut oil bind everything into a smooth, rollable paste. The whole process happens in a food processor, so there's minimal cleanup and no oven required. Once rolled in shredded coconut, they firm up beautifully in the fridge and hold their shape for snacking, gifting, or meal-prepped treats throughout the week. Every single ingredient here is straightforwardly plant-based and whole-food, so there's no need to scrutinize labels for hidden fillers or worry about cross-contact from more complex processed snacks. They're the kind of thing you'll want to keep stashed in the back of the fridge — if they last that long.
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Learn more →Ingredients
16 servings
- 16 medjool dates, pitted
- ½ cup dried blueberries, unsweetened
- ¼ cup coconut flour
- 2 tbsp coconut oil, melted
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For rolling
- ½ cup unsweetened shredded coconut, for rolling
Instructions
- 1
If your dates feel firm or dry, soak them in warm water for 5 minutes, then drain and pat dry before using.
- 2
Add the pitted dates, dried blueberries, coconut flour, melted coconut oil, lemon zest, lemon juice, ground ginger, Ceylon cinnamon, and sea salt to a food processor. Process for 60–90 seconds, stopping to scrape down the sides once, until the mixture comes together into a thick, uniform paste that holds its shape when pressed between your fingers.
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